Weeknight Linguine with Chickpeas and Zucchini



A quick and flavorful weeknight pasta dish featuring linguine, hearty chickpeas, and tender zucchini, all tossed in a garlic-infused olive oil sauce. Perfect for a delicious and satisfying dinner in no time!

Ingredients:
  • 8 oz linguine
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 medium zucchini, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions:

As directed on the package, cook the linguine; then, drain and set it aside

Heat the olive oil in a big skillet over medium heat

Garlic powder should be added and sauted until aromatic

Slicing the zucchini, cook for about 5 minutes, or until tender

Add the dried oregano, red pepper flakes, and chickpeas if using

Add salt and black pepper according to taste; cook for a further three to four minutes

Toss well to coat cooked linguine with the skillet's chickpea-zucchini mixture

Before serving, top with chopped parsley and grated Parmesan cheese


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